Name: Beef mee goreng
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 gram hokkien noodles; 1 tablespoon peanut oil; 3 eggs, beaten lightly; 500 gram beef strips; 2 clove garlic, crushed; 2 centimetre piece fresh ginger, grated; 500 gram baby buk choy, chopped coarsely; 4 green onions, sliced thinly; 1/4 cup coarsely chopped fresh coriander; 2 tablespoon dried shrimp; 1/4 cup (60ml) kecap manis; 2 teaspoon sambal oelek; 1/4 cup (60ml) beef stock; 1/2 cup (75g) roasted unsalted peanuts, chopped coarsely

Ingredients

600 gram hokkien noodles

1 tablespoon peanut oil

3 eggs, beaten lightly

500 gram beef strips

2 clove garlic, crushed

2 centimetre piece fresh ginger, grated

500 gram baby buk choy, chopped coarsely

4 green onions, sliced thinly

1/4 cup coarsely chopped fresh coriander

2 tablespoon dried shrimp

1/4 cup (60ml) kecap manis

2 teaspoon sambal oelek

1/4 cup (60ml) beef stock

1/2 cup (75g) roasted unsalted peanuts, chopped coarsely

Method

1.Place noodles in large heatproof bowl; cover with boiling water, separate with fork, drain.

2.Heat half of the oil in large wok. Pour half of the egg into wok; cook over medium heat, tilting wok, until almost set. Remove omelette from wok; roll tightly, slice thinly. Repeat with remaining egg.

3.Heat remaining oil in wok; stir-fry combined beef, garlic and ginger, in batches, until beef is browned all over and just cooked through.

4.Place buk choy in same wok; stir-fry until just wilted. Return beef to pan with noodles, onion, coriander, shrimp and combined kecap manis, sambal and stock; stir-fry until heated through. Serve topped with omelette and peanuts.

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